The United States raises about one tenth of the world's wheat. Other major producers include China, Russia, the European Community, India, Africa, Australia, and Argentina.

Wheat can be divided into two major types: winter wheat and spring wheat. Winter wheat is planted in the fall, goes dormant during the winter, resumes growth in the spring, and is harvested in the summer. Spring wheat is planted in the spring and is harvested in the fall.

There are five main classes of wheat grown in the United States. Each class is used to a particular set of growing conditions, is raised in a specific region, and has unique mining and baking properties.

Soft red winter wheat is grown in the eastern third of the United States with most production centered around the Great Lakes. Its flour is well-suited for use in cakes, cookies, crackers, snack foods, and pastries.

Hard red winter wheat is grown in the southern and central plains and is the predominant class of wheat produced in the United States. Flour from hard red winter wheat is used primarily in bread.

Hard red spring wheat and Durham wheat are both grown in the northern plains. Flour from hard red spring wheat is used in bread, while Durham wheat flour is used in spaghetti, macaroni, and other pasta products.

White wheat is grown in the Pacific Northwest and a few other locations scattered around the United States. It is used much like soft red winter wheat and is available in both winter and spring varieties.